Sattu Paratha

What do we look for when planning a meal? It should be healthy, filling and very importantly tasty. The sattu paratha is one dish that fulfils all three conditions successfully.

Authentic to Bihar this paratha is a favourite among non-Biharis also. 

I would rather not say anymore and go straight to the sattu paratha recipe. Food rather be tasted than discussed.

Before you proceed I would say one last thing – DO NOT get intimated by the list of ingredients. They are very basic things you will find at home. Once you have made it you can improvise on your own too.

So let’s get going!



Wheat flour – 2 cups

For the filling:

  • Sattu (roasted gram flour) – 2 cups
  • Onion chopped – 1
  • Garlic chopped – 5 cloves
  • Ginger grated – 1 inch
  • Coriander leaves chopped – 2 tbsp
  • Green chili chopped – 2
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Onion seeds – ½ tsp
  • Asafoetida – a pinch
  • Juice of one large lemon
  • Masala from mango pickle – 1 heaped tsp
  • Oil from mango pickle – 2 tbsp
  • Salt as per taste


Kneed the flour and keep aside.

The dough should neither be too hard nor too soft.

Now prepare the filling.

Add all the ingredients in a large bowl and mix. Add a little water at a time and mix the ingredients.

When you hold a portion of the mix in your hand and press it the mix should retain its shape. This is when you know your filling is ready.

We have our dough and filling ready. Now for the final step – preparing the parathas.

Set the tave (girdle) to heat on the stove. We need a fairly hot tava to make parathas.

Take a large lemon sized ball of dough and shape it as a cup.

Be very careful of the dough thickness. Too thin will cause the filling to burst out while rolling the paratha and too thick will overpower the taste of the filling.

Fill the cavity with the filling just a little below its rim. 

Now gather up the sides and close the opening. We will have a ball filled with sattu.

Flatten the ball a little and roll out into an evenly thick paratha.

Transfer the rolled paratha to the preheated tava. Maintain a medium heat.

After a minute turn the paratha over.

Wait for a minute and drizzle ghee along the sides and on top of the paratha. Turn the paratha over and cook. When small brown spots appear on both sides you know your paratha is ready.

Transfer the hot and crispy paratha on to your plate.

Relish every bite of it and be sure of having one of the healthiest foods you can find.

Guilt can never come close to this dish.



It is better to keep the dough on the softer side. This prevents the sides from bursting open.


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